BISCUIT TORTONI


Pack a two quart bomb glacé mold in salt and ice. Remove the lid, and line
the mold with a quart of well-made vanilla ice cream. Fill the centre with
one half the recipe for Biscuit Glacé mixture, that has been packed in
a freezer until icy cold. Put on the lid, bind the edge with a piece of
muslin dipped in paraffin or suet, cover the mold with salt and ice, and
stand aside three hours to freeze.
This will serve twelve persons.



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